Ingredients with Measurements:
- 1 pound swordfish, skin removed and sliced thinly
- 2 tablespoons capers, drained and chopped
- 1/4 cup fresh parsley leaves, chopped
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Special equipment needed:
- Sharp knife for slicing the swordfish
Step-by-step instructions:
1. In a small bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper until well combined.
2. Arrange the sliced swordfish on a large platter or individual plates.
3. Drizzle the dressing over the swordfish.
4. Sprinkle the chopped capers and parsley over the top of the swordfish.
5. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: N/A
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 16g
Saturated Fat: 2g
Cholesterol: 45mg
Sodium: 420mg
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Protein: 22g
Substitutions for ingredients:
- Instead of swordfish, you can use any other firm, mild-flavored fish such as halibut or sea bass.
- If you don't have capers, you can use chopped green olives instead.
- If you don't have fresh parsley, you can use fresh basil or cilantro instead.
Variations:
- Add some thinly sliced red onion or shallots for extra flavor.
- Top with some shaved Parmesan cheese for a cheesy twist.
- Serve with some crusty bread for dipping in the dressing.
Tips and tricks:
- Make sure to slice the swordfish as thinly as possible for the best texture.
- You can prepare the dressing and chop the capers and parsley ahead of time to save time when assembling the dish.
- If you're not a fan of raw fish, you can sear the swordfish in a hot skillet for a few seconds on each side before slicing and serving.
Storage instructions:
This dish is best served fresh and should not be stored.
Reheating instructions:
N/A
Presentation ideas:
Arrange the sliced swordfish in a circular pattern on a large platter and sprinkle the capers and parsley over the top. Drizzle the dressing over the entire dish for a beautiful presentation.
Garnishes:
Garnish with some lemon wedges or additional chopped parsley for a pop of color.
Pairings:
This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a simple green salad or some roasted vegetables for a complete meal.
Troubleshooting advice:
If the swordfish is not sliced thinly enough, it may be tough and difficult to chew.
Food safety advice:
Make sure to purchase fresh, high-quality swordfish and store it in the refrigerator until ready to use. Always wash your hands and any utensils or surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
Crudos is a traditional Italian dish that typically consists of thinly sliced raw fish dressed with lemon juice, olive oil, and herbs. It is similar to ceviche, a dish popular in Latin American cuisine.
Flavor profiles:
This dish is light, fresh, and tangy with a hint of saltiness from the capers.
Serving suggestions:
Serve as an appetizer or light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Tangy, Savory, Salty, Herbaceous, Citrusy